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Sunday, 24 December 2017 14:31

Vegan & Gluten-Free Peppermint Quick Bread

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Vegan and Gluten Free Peppermint Quick Bread Vegan and Gluten Free Peppermint Quick Bread Nicole Van Hoey
Finding out right before the winter holidays that my family is not only essentially vegan but also gluten-free because of allergies put a bit of a kink on my holiday baking plans. I experimented, trashed, explored purchased options, and mourned newly unsafe ingredients and old favorites. Then I started building recipes...again. This was the first of my attempts to have a nice, sliceable quick bread to share with friends or enjoy at home with a cup of tea or coffee. My mom used to make dozens of quick breads as gifts and treats, so they are---to me---an essential food all year 'round, but especially at holidays and family gatherings. So, what better place to start than with chocolate? This recipe, I hope, will become the base for many more top-8--free breads in my kitchen and in yours, too. Here's the most successful version yet (the first few tries were a bit too dry to really enjoy without a good fruit spread!).

  • Ingredients: 200 grams rice flour (I use a 50/50 blend of superfine white and brown rices)
    80 grams potato starch
    2 tsp psyllium
    1 tsp guar gum
    1/4 tsp salt
    1/4 cup cocoa powder
    1 tsp allspice
    2 Tbsp cornstarch
    2 tsp baking powder
    1/2 tsp baking soda
    3/4 cup water
    1/2 cup unsweetened jarred applesauce
    2 ounces canola oil
    1 tsp vanilla
    2 tsp white vinegar
    1 ounce chopped semisweet or dark baking chocolate
    up to 4 ounces crushed peppermint hard candy
  • Instructions: Preheat the oven to 350 degrees F.

    In a medium bowl, combine all dry ingredients. Stir together with a wooden spoon.

    Add the wet ingredients to the middle of the dry ingredients and stir to incorporate evenly into a thick batter.

    At the end, stir in the chocolate and peppermint bits.

    Scoop the batter into three paper non-greased gift-sized loaf pans (approximately 4x5 inch size) or into one large (9x5) greased metal loaf pan and spread the tops smooth with a spatula.

    Bake the loaves for 27 minutes, then remove to a wire rack and cook completely before wrapping and delivering as a gift or before slicing.

  • Serves: 15
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, Picnics, Winter favorites, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: You can replace the peppermints with red hot candies, dried strawberries, or any other flavored filler you prefer.
  • Specialty Diets: Vegan, Vegetarian
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